Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas


June 20, 2015

  • Prep: 20 mins
  • Cook: 6 hrs
  • Yields: 4


5T honey OR 4T agave

5T lime juice (freshly squeezed)

1t garlic powder or 3-4 cloves crushed garlic

2t chilli powder (I used sweet chilli sauce instead)

8 flour tortillas (about 8" each)

2 large chicken breasts

1C grated cheese

1 jar enchilada sauce (I substituted with salsa)

1/2C milk

2T sour cream

1/2t cumin powder


1Place chicken breasts in slow cooker. Combine honey, lime, garlic and chilli powder and pour over chicken. Cook on low for 6 hours or high for 3 hours.

2Once cooked, drain out liquid and shred chicken (easiest by just using your electric mixers).

3Preheat oven to 180. Place 1/2C enchilada sauce in a baking dish. Lay out the tortillas and add about 1/4C chicken to each tortilla. Pour over a little of the reserved liquid from cooking and sprinkle over a little bit of the cheese - reserving enough to place on top for baking. Roll up enchiladas and lay in baking dish.

4Combine the milk, cumin, remaining enchilada/salsa, sour cream and about half a cup of the reserved liquid. Mix together and pour over enchiladas, then sprinkle with remaining cheese. Bake for 25-30 minutes until cheese is golden.

5Inspired by a recipe from mexican.food.com

Submitted by Kylie Walford


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